Cranberry Chicken
Easy Cranberry Chicken only requires 5 minutes of prep, a few pantry staples, and is super delicious. Weeknight dinner lifesaver!
Servings: 6
Ingredients
- 8 ounce bottle Catalina salad dressing
- 1.25 ounce (1 packet) dry onion soup mix
- 15 ounce can whole-berry cranberry sauce (or homemade cranberry sauce)
- 1/4 teaspoon red pepper flakes
- salt and pepper , to taste
- 2 & 1/2 pounds boneless, skinless chicken thighs , excess fat removed
- mashed potatoes or cooked rice , for serving
Instructions
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
- In a medium bowl, combine the Catalina dressing, onion soup mix, cranberry sauce, and red pepper flakes. Blend well. Pour into the baking dish.
- Season the chicken thighs on both sides with salt and pepper and place in the baking dish, in a single layer, making sure all the chicken is coated well with the sauce.
- Bake, uncovered, for 1 hour (or until the chicken has an internal temperature of 165°F.)
- Serve over mashed potatoes, sweet potatoes, or rice.
Video
Notes
Easy swaps! If you can't find Catalina dressing, you can use Russian salad dressing instead. Apricot preserves can be used in place of the cranberry sauce, and chicken breasts can be used instead of chicken thighs, if preferred.
Nutrition
Calories: 461kcal | Carbohydrates: 43g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 180mg | Sodium: 1131mg | Potassium: 524mg | Fiber: 1g | Sugar: 37g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg